...粉质特性，拉伸特性 [gap=834]Key words：wheat powder; buckwheat powder; oat powder; maize powder; farinographical properties; extensographical properties ...
基于6个网页-相关网页
·2,447,543篇论文数据，部分数据来源于NoteExpress
添加乳化剂和油脂可有效地改善面团的粉质特性和拉伸特性。
Addition of emulsifiers and edible oils to the dough considerably improved its farinose quality and extensibility.
将富硒玉米特制粉以不同比例添加到小麦粉中，研究混和面团的粉质特性及烘焙特性。
The farinographical and baking properties were investigated by replacement of wheat flour with special maize flour rich in selenium in different ratios.
结果表明，随着谷朊粉添加量增加，混合粉粉质特性、 拉伸特性及烘焙特性得到不同程度改善；
The results shows that the farinograph parameter and extensionograph properties of dough mixture will be improved at different extent with the wheat gluten increasing.
应用推荐